Portobello?Swiss Chard Sandwiches

Pete Solomita of Brooklyn, NY, teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich.

4Servings

Ingredients

4 large portobello mushroom caps, stemmed (1 lb.)

4 Tbs. plus 1 tsp. olive oil

2 cloves garlic, minced (about 2 tsp.)

1 large bunch Swiss chard, coarsely chopped (4 cups)

1 small Vidalia onion, thinly sliced (about 3/4 cup)

1 Tbs. balsamic vinegar

1 medium-size yellow tomato, thinly sliced (1 cup)

4 crusty French sandwich rolls, split

Preparation

1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.

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